Gelatin from Milkfish Scales for Food Application

Authors

  • Mark Yohance B. Rafael University Science Highschool, Central Luzon State University
  • Rosalie R. Rafael Biochemistry, Organic and Natural Products Laboratory and Department of Chemistry, College of Arts and Sciences, Central Luzon State University
  • Ervee P. Landingin Biochemistry, Organic and Natural Products Laboratory
  • Ronalie B. Rafael Department of Pathobiology, College of Veterinary Science and Medicine, Central Luzon State University
  • Geraldine G. Tayag College of Home Science and Industry, Central Luzon State University, Science City of Munoz, Nueva Ecija
  • John Paul E. Santos Department of Agriculture and Aquatic Sciences, Aurora State College of Technology, Casiguran, Aurora, Philippines
  • Mark Joseph Rafael Aurora State College of Technology https://orcid.org/0000-0003-1230-8072

DOI:

https://doi.org/10.22137/ijst.2021.v5n1.05

Keywords:

bovine, gelatin, gel strength, marshmallow, milkfish

Abstract

The amount of gelatin used worldwide in the food industry is increasing annually. Recovery of valuable components from fish processing-by products could help solve problems on tons of wastes produced each year and address religious beliefs like Islam and Judaism as well as the fear of mad cow disease. In this study, gelatin was extracted from milkfish scales for food application. The physical properties (yield, strength, color, clarity and pH) of extracted gelatin were studied and compared with commercially-available bovine gelatin. Marshmallows were developed from these gelatin sources. Sensory evaluation was done to determine the appropriateness of the level of a specific attribute and the consumer’s preference using the nine-point hedonic and just about right (JAR) scales. The extracted fish gelatin was comparable to bovine gelatin in terms of strength but they differ in terms of color, clarity and pH. The fish gelatin had a yield of 8.7%, high bloom value of 505g, white appearance and an acidic pH (5.25). The marshmallow developed from fish gelatin is comparable to bovine gelatin in all attributes (color, aroma, texture, taste, sweetness and aftertaste) except for sweetness. Overall, the gelatin extracted from milkfish scales can be used as an alternative to bovine gelatin for food application such as in marshmallow production.

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Published

2021-02-28

Issue

Vol. 5 No. 1 (2021): CLSU International Journal of Science & Technology (2021)

Section

Articles